Green Bean Casserole (Vegan)

Who loves Green Bean Casserole on Thanksgiving? Everyone! So why not have it during the week for a simple side dish? Since there are no Vegan Cream of Mushroom soups in our grocery stores, i’ve decided to create one of my own! Here it is, easier and cheaper than you think 🙂

-1 Tbsp. EVOO

-3 c. Minced Mushrooms

-2 Tbsp. Minced Garlic

-2 Tbsp. Minced Onion

-3 Tbsp. Flour

-1 c. Unflavored SoyMilk

-1 c. Vegetable Broth/Stock

-Salt and Pepper to taste

-2 cans of Green Beans

-French’s Fried Onions

You can save money on organic produce by buying in bulk and then properly storing it to last! Then you will have onions ready for weeks! Now back to our recipe:)

Start by preheating your oven to 375 degrees and then add your EVOO to a 3 Quart Pot on Medium heat. Next throw in your Garlic, Onions and Mushrooms. Allow these to saute for 3-5 minutes, for a deeper brown color cook them longer.

BeforeAfter

Next you will toss in your 3 Tbsp. of Flour, however do 1 Tbsp. at a time, making sure to stir as you go. It is going to create a very “cakey” film on the mushrooms, but that’s alright 🙂 It will all go away when we add in our liquid. I then combined both Soymilk and Vegetable broth into one container and slowly poured it into the flour/mushroom mixture. Make sure you keep stirring as you add it, the flour will start to combine with the liquid and create a nice thick sauce 🙂 As pictured below.

Once all the liquid is in, bring your soup to a boil and cook it for another 5 minutes. The longer you cook it the thicker it will get. Add in Salt and Pepper to taste. Once it is thick enough to your liking you can then add it directly to your green beans and place in the oven for 30 minutes! 🙂

BeforeAfter

Top with French’s Fried Onions and place it in your oven for another 5 minutes!